Baked Falafels and Mediterranean Salad
Nathalie and I absolutely love Mediterranean food, but we definitely don’t have it enough. In fact, one of our favourite restaurants in Toronto is Byblos, a Mediterranean-style restaurant and lounge in the entertainment district, and we definitely don’t go there enough. We could eat olives and pita bread for days, and who doesn’t love feta cheese? Anyway, moving on…
These Baked Falafels are the answer to your weekly meal prep. The recipe below makes about 20 falafels (more if you make the patties smaller) and are perfect for packing in your lunch as a snack on their own, or as the main source of protein in a salad.
The falafels are so full of flavour from the blended fresh ingredients–think parsley, red onion, garlic and lemon zest–and the Mediterranean salad is the perfect, quickly put together accompaniment. I threw together this salad sort of at the last minute, thinking of my favourite Mediterranean-style veggies and flavours.
The salad is so simple, made up of tomatoes, cucumber, parsley, olives and lemon juice. It sorts of parallels a parsley taboule, and you could add quinoa to it and omit the pita if you want to make this meal gluten free.
So simple, but so yummy…and just as good for leftovers the next day! Lemon juice helps to preserve the veggies in the salad so you don’t have a soggy lunch after a night in the fridge.
Will you be trying our Baked Falafels and Mediterranean Salad?
*The falafel recipe has been adapted from A Beautiful Mess